Pumpkin and Pancetta Risotto
(Serves 4)
Ingredients:
-2 Cups Aborio Rice
-1 Cup White Wine
-2 Cups Pumpkin
-1 Cup Mascarpone Flavored with Lemon Juice
-2 Cups Pancetta
-1 Tablespoon Cinnamon
- Cup Honey
-1 Tablespoon Butter
-1 Liter Chicken Stock
-Salt to Taste
For Risotto
Place rice into a pot. Over low heat add wine. While cooking, constantly stir the rice. When wine has completely evaporated, add chicken stock to cover. When chicken stock is completely evaporated, add additional amount. Repeat this twice.
For Pumpkin
Peel and dice pumpkin. In a large saucepot, over medium heat, place honey and cinnamon and bring to a simmer. Add pumpkin to cinnamon and honey mixture. Place pumpkin onto a baking sheet and place in an oven at 300 for 30 minutes.
For Pancetta
Dice pancetta. Place into saut pan and slowly cook until the consistency of bacon.
To Serve
In a saucepot, add rice, pumpkin, pancetta, butter and a cup of chicken stock. While stirring, add mascarpone and keep stirring until creamy consistency. Place into individual serving bowls.
Recipe courtesty of William Bradley
Hyatt Regency Scottsdale Resort at Gainey Ranch
